Source: Chelsea - Victae.com
Serves
4
Prep
15 minutes
Cook
20-25 minutes
Comfort food at its best, pot pies are classically made with lots of cream and butter. Not this one! Vegetable pot pie can be creamy by making a roué and then thickening with arrowroot powder or corn starch. Vegetable pot pie is a Meatless Monday wonder, and you’ll never miss the meat. Actually, you may find you like this version better! It also makes wonderful leftovers, as you can just nuke in the microwave or toaster oven.
Ingredients
What (your ingredients):
2 pie crusts, thawed if purchased frozen
1 lb. red potatoes, cubed into bite-size pieces
1 bag frozen carrots and peas
2 tablespoons butter
1 yellow onion, diced
Pinch of salt
2 tablespoons flour
1 ½ cups vegetable broth
1 tablespoon arrowroot powder (or cornstarch)
1 cup almond milk (be sure it is unsweetened!)
Directions
How (your directions):
Preheat oven to 350°F. Place one pie crust into a pie dish and set the top pie crust aside.
In a large pot, add cubed potatoes and frozen carrots and peas. Cover with water and simmer for about 15 minutes, until potatoes are fork tender.
Meanwhile, in a large sauce pan or fry pan, melt butter over medium heat. Add diced onion and a pinch of salt and allow onion to cook and “sweat” for about 5 minutes.
Add flour and cook for about one minute, until the mixture looks like wet sand.
Whisk in vegetable broth slowly, then allow mixture to thicken for 5 minutes.
If the mixture is not thickening, create a slurry in a separate small bowl by mixing 1 tablespoon arrowroot powder with 1 tablespoon hot liquid from the pan. Then whisk into the mixture and allow to thicken for about 2-3 minutes.
Whisk in almond milk and allow to thicken an additional 2-3 minutes.
Drain potatoes, carrots, and peas, and stir them into the onion mixture until evenly distributed.
Pour filling into the pie crust. Top with the second pie crust, then crimp edges of pie crusts together to prevent leakage of the filling while baking.
Slice a few slits into the top pie crust using a sharp knife, then bake for 20-25 minutes.
Allow vegetable pot pie to cool about 5 minutes before serving.
Enjoy hot!
Why (the science): Pot pies can be heavy and full of saturated fat if made with lots of butter and heavy cream. The roué of a small amount of butter and flour allows the filling to thicken and taste creamy without all the extra fat.
